1st Edition
Poultry Products Technology Third Edition
446 Pages
by
CRC Press
446 Pages
by
Routledge
Also available as eBook on:
Now in its third edition, this classic volume characterizes the science and technology of the poultry industry today, defines the breadth and scope of the overall problems in the industry, and points out areas where more research is needed. With special attention to recent changes in the industry, the nearly two dozen updated chapters of Poultry Products Technology provide a comprehensive overview... Read more
Contents
Preface
Preface
- The Poultry Industry
- Quality Identification
- Quality Maintenance
- Chemical and Nutritive Characteristics
- Measuring Yields and characteristics
- Microbiology of Poultry Meat
- Water Supply, Plant Layout, and Sanitation
- Processing Fresh Poultry
- Packaging
- Refrigerated Storage
- Canning Poultry Products and Processing Soups
- Dehydrating
- Curing and Smoking
- Preservation by Radiation
- Other Processed Products
- Cooking and Barbecuing Poultry
- Inedible By-Products
- Egg Quality Identification
- Measuring Egg Quality
- Egg Quality Maintenance
- Eggs: Physical, Chemical, Nutritional, and Functional Characteristics
- Microbiology of Eggs
- Processing Eggs
- Methods of Analyses of Eggs and Egg Products
- Index
Biography
Mountney, Vivian E; Parkhurst, Carmen
